Since I'm finding more and more people in my life are diabetics, I've been trying more recipes for diabetics - they're healthier and they help you loose weight ;)
BLUEBERRY TARTS (FAMILY CIRCLE MAGAZINE)
Serves 8, makes 4 tarts: 281 calories, 12 fat, 3 protein, 42 carbs, 2 fiber
INGREDIENTS
PASTRY:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut in pieces
1 tablespoon maple syrup
BLUEBERRY FILLING:
2 6oz packages fresh blueberries (about 2 cups)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon lemon zest ( I used about 1/2 to a tsp of lemon juice)
DIRECTIONS
1. Pastry: in a medium bowl, whisk together flour and salt. Add butter an dmix into flour with a pastry blender or your fingers until crumbly. In a small bowl, stir together maple syrup and 1/4 up plus 1 teaspoon cold water. Add water mixture to flour mixture and toss together with a fork until dough begins to come together. Gather dough into a ball; divide in 4 equal pieces. Flatten each into a disc, wrap in plastic and refrigerate 2 hours.
Blueberry filling: Place blueberries in a large bowl. In a small bowl, stir together maple syrup, cornstarch and lemon zest. Gently combine with blueberries. Set aside.
Heat oven to 375.
Roll out one pastry disc to an 8-inch circle. Transfer to a nonstick baking sheet. Fold over 1/2 inch of dough all around pastry, forming a decorative edge. Repeat with remaining pastry. Divide blueberry mixture evenly among pastry rounds, about 1/2 cup in each (spread berry mixture in a *single layer*).
Bake tarts at 375 for 35 minutes, until pastry is browned and filling is set.
Notes: I actually split the dough down further and made individual size tarts instead of one pie size one for two people. It worked out well- I kept an eye on it while cooking but it cooked for about the same time. Everyone loved them! Best of all the maple syrup I used was given to me by a neighbor who harvested it fresh!
